Ingredients
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1 1/2 cups mayonnaise
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2 tablespoons fresh lemon juice
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1 teaspoon hot pepper sauce
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1 cup coarsely crumbled blue cheese
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buttermilk
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1/2 lb thick-cut bacon, cut crosswise into 1-inch pieces
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1/2 red onion, very thinly sliced
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1 tablespoon fresh coarse ground black pepper
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1 large head iceberg lettuce, cut into 6 wedges, each with some core attached
Instructions
- Mix first 4 ingredients in medium bowl.
- Add blue cheese and stir until well blended.
- If too thick, thin with buttermilk by tablespoonfuls to desired consistency.
- (Can be made 1 day ahead. Cover and chill.).
- Cook bacon in large skillet over medium heat until golden brown and beginning to crisp.
- Arrange lettuce on plates.
- Spoon dressing over.
- Using slotted spoon, transfer warm bacon from skillet onto salads, dividing equally.
- Garnish with red onion.